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Chai Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 71 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion (inspired by Indian chai flavors with Western cake techniques)
  • Diet: Vegetarian

Description

This Chai Cake is a fragrant and spiced layered dessert inspired by traditional chai flavors. Infused with warming spices like cardamom, cinnamon, ginger, and allspice, the light and moist cake is perfectly complemented by a rich and creamy cream cheese frosting. Ideal for a cozy occasion, this cake balances aromatic spices with a smooth, decadent finish, decorated simply with cinnamon and star anise for a rustic look.

Ingredients

Units Scale

Cake Batter

  • 180 g butter (room temperature)
  • 150 g granulated sugar
  • 150 g dark brown sugar
  • 4 large eggs (room temperature)
  • 330 g all-purpose flour
  • 1 tbsp cornstarch
  • 1 tbsp ground cardamom
  • 1 tbsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground black pepper
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 240 g sour cream (room temperature)
  • 60 g vegetable oil (e.g. canola oil)
  • 1 1/2 tsp vanilla extract

Cream Cheese Frosting

  • 200 g butter (room temperature)
  • 280 g powdered sugar
  • 30 g dark brown sugar
  • 115 g full-fat cream cheese (room temperature)
  • 1/2 tsp vanilla bean paste

Decoration

  • Cinnamon powder (for dusting)
  • Star anise (for decoration)
  • Cinnamon sticks (for decoration)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your conventional oven to 170ºC (340ºF) and line two 20 cm (8 inch) round cake pans with parchment paper to prevent sticking.
  2. Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, cornstarch, ground cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda, and salt. Set this mixture aside.
  3. Cream Butter and Sugars: Using an electric hand mixer or stand mixer, beat the butter, granulated sugar, and dark brown sugar on medium-high speed for about 3 minutes until light and fluffy.
  4. Add Eggs: Add the eggs one at a time into the butter-sugar mixture, mixing well after each addition until combined and smooth.
  5. Add Flour Mixture (First Half): Scrape down the sides of the mixing bowl. Add half of the flour mixture and mix on low speed just until combined to avoid overmixing.
  6. Add Wet Ingredients: Add the sour cream, vegetable oil, and vanilla extract to the batter and mix again on low speed until just combined.
  7. Add Flour Mixture (Second Half): Add the remaining half of the flour mixture and mix briefly until incorporated. Use a rubber spatula to gently fold the batter ensuring all ingredients are evenly combined without overmixing.
  8. Divide and Bake: Evenly divide the batter between the two prepared pans. Bake for 28-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Note the cake layers will remain light in color without much browning.
  9. Cool Cakes: Let the cakes cool in their pans on a cooling rack for 5 minutes, then carefully remove from pans and allow to cool completely on the rack.
  10. Prepare Frosting – Drain Cream Cheese: (If in Europe) Wrap cream cheese in paper towels to remove excess moisture before making the frosting.
  11. Mix Butter and Sugars: Sift powdered sugar. In a stand mixer fitted with a paddle attachment, cream together butter, powdered sugar, and dark brown sugar on high speed for 3 minutes. Scrape down the bowl and mix for another minute.
  12. Add Cream Cheese and Vanilla Bean Paste: Add in the drained cream cheese and vanilla bean paste. Beat on low speed for about 1 minute until smooth and creamy.
  13. Remove Air Bubbles: Remove the bowl from the mixer and beat the frosting vigorously by hand with a spatula or wooden spoon to remove any air bubbles for a smooth finish.
  14. Trim Cake Layers: Using a serrated knife, level the tops of the cake layers for flat surfaces to stack evenly.
  15. Assemble Cake: Place the first cake layer on your serving platter or cake board. Spread 3 large scoops of buttercream evenly over the top with an offset spatula.
  16. Add Second Layer and Frost: Place the second cake layer on top. Cover the entire cake with a thin crumb coat of frosting, smoothing it out and scraping excess from the sides for a naked cake look.
  17. Decorate: Finish the cake by dusting cinnamon powder over the top and decorating with star anise and cinnamon sticks for an elegant, spiced presentation.
  18. Store and Serve: Store the assembled cake in an airtight container in the refrigerator. Allow the cake to come to room temperature before serving. It will keep fresh for 2-3 days in the fridge.

Notes

  • Use room temperature ingredients for better mixing and texture.
  • The cake layers remain pale when baked; do not rely on color to determine doneness—use a toothpick to test.
  • Be careful not to overmix the batter to keep the cake tender.
  • Removing excess moisture from cream cheese helps achieve a firmer and smoother frosting.
  • Let the frosted cake come to room temperature before eating for the best flavor and texture.
  • Store in airtight container to maintain freshness and prevent drying out.
  • Decorate with spices for a rustic, elegant look and enhanced aroma.

Find it online: https://yumrecipesfood.com/chai-cake-with-cream-cheese-frosting-recipe/